Hearty Slow Cooker Chicken & Sweet Potato Stew

💡 Why I love this recipe

This is one of those dishes that created itself.  I was determined to make dinner using what I had on hand.  In this case, that meant sweet potatoes, bone-in chicken thighs, and a can of cream-style corn.  

I wasn't quite sure what to expect, but I added some smoked paprika and fire-roasted tomatoes to balance the sweetness.  While it was cooking, the house smelled so good that everyone kept asking if it was time to eat yet. The result was an amazing combo of juicy chicken and sweet potatoes that soaked up the mellow, sweet-smoky sauce. 

Now it is a regular part of my dinner rotation.  My heartier eaters like it served over rice.  My lighter eaters prefer it just as it is.  I like it with some sourdough bread for dipping!

Preparing your slow cooker

• Coat your slow cooker with a non-stick spray or oil before cooking
• Oil works better than spray for some non-stick surfaces (check your slow cooker's manual)
• Olive oil and avocado oil are my go-to oils for coating. 

You can also use a slow cooker liner for even easier clean-up.

Step-by-step instructions

Place chicken into a greased slow cooker

Add in remaining ingredients and stir to combine. Cover and cook.

After cooking, add a slurry of potato starch and water to thicken the stew (optional)

When the desired thickness is achieved, serve and enjoy.

Serving suggestions

This meal is perfect just as it is. You really don't need anything more than a spoon. But you can serve it:

• Alongside crusty bread.  To soak up all the smoky, sweet, tomato-y broth.
• Spooned over rice, riced cauliflower, mashed potatoes, quinoa, or farro to make an extra filling meal.
• Next to a crisp garden salad. 
• Topped with sliced green onions, chopped parsley, and/or a dollop of sour cream or Greek yogurt.  

Substitution and variations

• Bone-in thighs add great flavor, but boneless skinless thighs or breasts can be used, too. If you cook with breasts, shred the breast meat and stir it back in before serving.
• Swap sweet potatoes with butternut squash for an equally delicious meal
• Switch out smoked paprika with regular paprika for a more subtle smoky flavor
• No potato starch on hand?  Use corn starch in its place.  Add cornstarch slurry about 30 minutes before serving so it can heat up and thicken properly.  

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 4 months.

Allow frozen leftovers to thaw overnight in the refrigerator before gently reheating.  

A note about slow-cooked chicken

Chicken in the slow cooker can be tricky. Bone-in, skinless thighs are more forgiving than other chicken parts. They stay juicy and tender during longer cooking times.   This makes them well-suited for this type of stew.  

Boneless thighs work well. Chicken breasts can be used too; they just need to be watched a little more closely to avoid drying out. Using a meat thermometer is the best way to ensure a tender, juicy result.